Lamb and minted pea sliders

Like a little roast dinner in a bun, these lamb and minted pea sliders are such a fantastic idea for snacks when entertaining guests! Prepare the lamb ahead of time to make things completely fuss-free on the day.

  • 20 mins preparation
  • 2 hrs 20 mins cooking
  • Makes 10
  • Print
For more recipes like this, check out our collection of 12 scrumptious burger and slider ideas.


  • 2 lamb shanks
  • 1/2 tsp sea salt
  • 1 tbsp fresh rosemary, finely chopped
  • 1/4 cup frozen peas, thawed
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Decent pinch black pepper
  • 2 tbsp yoghurt, sour cream or crème fraîche
  • 1 tbsp capers
  • Small handful mint, smacked and finely chopped
  • Pinch salt
  • 10 small buns
  • Tomato relish – homemade or store-bought
  • 1/2 cup iceberg lettuce, shredded, or a few lettuce leaves
  • Skewers, to serve (optional)


  • 1
    Preheat oven to 220°C.
  • 2
    Sprinkle the shanks with salt and rosemary, then place in a small roasting dish. Brown in the oven for 15-20 minutes. Reduce the temperature to 180°C, cover the dish with foil and continue roasting for 1½-2 hours or until easily teased from the bone. Remove the meat from the bone and cut/shred into bite-sized pieces. Shanks can be cooked ahead to this stage.
  • 3
    Mix the peas with olive oil, lemon juice and black pepper, crushing them so that they mush slightly.
  • 4
    Make a crème dressing by mixing the yoghurt with the capers, mint and salt.
  • 5
    When ready, split the buns and heat, along with the lamb if needed, in the oven until warmed through. Layer the buns with tomato relish, lettuce, lamb, a spoonful of crushed peas and a dollop of crème dressing. Eat up!


It's best to use a soft-crust bun for these. If you can't find small slider buns, use soft, long white rolls and, after filling, cut them into thirds.

read more from